Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Eggnog I Recipe
| Thanks Giving
Type: Eggnog I Free Cooking Recipe - Thanks Giving the best! Ingredients / Directions 2 egg yolks 1/4 cup(s) white sugar 1 pinch salt 2 cup(s)s milk 2 tablespoons rum 1/2 cup(s) heavy whipping cream 1 pinch ground nutmeg In the top of a double boilerwhisk together the egg yolkssugar a
[ read more ]
Four Fine Friends Recipe
| Drinks
Type: Four Fine Friends Free Cooking Recipe - Drinks Good stuff! Ingredients / Directions 1/4 oz Jose Cuervo 1/4 oz Jim Beam 1/4 oz Jack Daniels 1/4 oz Johnnie Walker Mix together in a shot glass and slam it down.
[ read more ]
turkey and ham pot pie
| Aga Recipes
Cooking receipe to make turkey and ham pot pie under category Aga Recipes. You may find some video clips related to this receipe below.turkey and ham pot pie700g cooked boneless turkey 225g cooked ham 900ml chicken stock 150ml dry white wine 1 bay leaf 2 fresh rosemary sprigs 2 carrots peeled and s
[ read more ]
Mexican-Style Baked Fish Recipe
| Fish And Seafoods
Type: Mexican-Style Baked Fish Free Cooking Recipe - Fish And Seafoods Amazing! Ingredients / Directions 1/3 cup(s) sour cream1 tablespoon lemon juice1/2 teaspoon chili powder1 pound orange roughy or red snapper fillets1 1/4 cup(s)s crushed corn chips2 tablespoons butter or margarinem
[ read more ]
Cooking receipe to make potted fish under category General Recipes. You may find some video clips related to this receipe below.
potted fish
A 455g trout
1 tablespoon white wine
a wedge of lemon
a bay leaf
3 peppercorns
85g butter or margarine
Salt and pepper
cayenne pepper nutmeg and lemon juice all to taste
Put the fish into a large shallow pan or roasting tin with the wine lemon wedge bay leaf and peppercorns.
Barely cover with cold water.
Cover the pan with a lid or foil.
Bring to the boil then simmer for 5 minutes.
Turn off the heat and leave until completely cold.
Remove the skin and bones then flake the flesh.
Pound or process the flesh with twothirds of the butter.
Season well with salt pepper cayenne nutmeg and lemon juice.
Spoon into a dish and level the surface.
Melt the remaining butter and pour over the fish to form a seal.
Cool then chill overnight to allow the flavours to develop. (At this point the mixture can be covered and frozen for up to 2 months.)
Use the potted fish at room temperature to make sandwiches with mustard and cress or serve as a first course or supper dish with hot toast and salad.
Serves 4
[tubepress mode=’tag’, tagValue=’potted fish’]
